OLD BAY SEASONING

 

Old Bay Seasoning was named after the Old Bay Line, a passenger ship, which operated in the Chesapeake Bay area in the early 1900s.  Developed and produced by a German immigrant, Gustav Brunn, it was originally used as a crab seasoning.  Today, however, it is used on a wide variety of items in addition to seafood including French fries, baked potatoes, deviled eggs, fried chicken, scrambled eggs, soups and stews to mention just a few.  The recipe is actually a secret, but this blend is quite close!

OLD BAY SEASONING
1Tbs ground bay leaves
1Tbs celery seed
1Tbs dry mustard
1Tbs black pepper
1tsp ground cloves
1tsp ground ginger1tsp cinnamon
1tsp paprika
1tsp cayenne pepper
1/2tsp ground mace
1/2tsp ground cardamom

            Combine all ingredients: store in an airtight container. Best if used within 6 months.
Great with seafood but it's also good to season the flour for fried chicken, and on French fries!

Here are a couple recipes, but you can find more at Old Bay:

SPICY CRAB CAKES
1lb lump crabmeat
1 c bread crumbs
1/3 c minced fresh parsley
1tsp Old Bay Seasoning
1/4tsp baking powder
1 beaten egg
1/3 c mayonnaise
1Tbs horseradish
1-2tsp lemon zest
1Tbs lemon juice

            Combine dry ingredients, then combine wet ingredients except for crabmeat and add to the dry.  Gently fold in the crab and shape into patties.  Sauté cakes 2-3 minutes on each side in oil until golden brown.

SPICY PARTY NUTS

2Tbs melted butter
2Tbs Worcestershire sauce
2tsp Old Bay Seasoning
1/2tsp garlic powder
1/4tsp cayenne pepper
2 c nuts (pecans, almond, walnuts or a mixture)

            Combine butter, sauce and seasonings then add the nuts to coat.  Spread out evenly on a baking sheet and bake at 300 degrees for 30 minutes, stirring often.  Cool and store in an airtight container.

 

 

"So whether you eat or drink, or whatever you do,

do it all for the glory of God"I Corinthians 10:31

GARLIC HERB SALT

 

 

This gourmet herb blend is one of my all-time favorites – we use it on everything from grilled meats to salads as well as in place of regular salt at the table as a seasoning.  Easy to make, each batch lasts us about a year and makes the house smell divine in the process!

GARLIC HERB SALT
1 bulb garlic, peeled
1/2c fresh basil
1/4c fresh oregano
1/4c fresh rosemary
1Tbs black peppercorns
24oz sea salt
            Wash & dry herbs.  Let rest overnight.  Peel garlic then put into a food processor.  Add the herbs and the peppercorns a little at a time until they are chopped fine.  Slowly add the salt.  The salt will begin to dry out the herb paste.  When it is mostly dry and a suitable size, spread onto waxed paper and let dry overnight (I put on a cookie sheet and place in the oven with only the light on to dry).  Store in an airtight container.

Try this snack recipe –everyone will love it!

HERBED PRETZELS: Combine 6c pretzel nubs with 1/2c melted butter, 1Tbs Garlic Herb Salt and 2Tbs Worcestershire sauce until coated.  Place on greased cookie sheet and bake at 250 degrees for 1hr stirring every 15mins.  Spread on paper towels to cool and store in airtight container.

 

 

"So whether you eat or drink, or whatever you do,
do it all for the glory of God"
I Corinthians 10:31

LEMON PEPPER

 

Lemon Pepper Gourmet Blend

1Tbs grated lemon rind

1Tbs ground black pepper

1Tbs garlic granules

1Tbs onion granules

2tsp dried parsley
1/2tsp oregano
1/2tsp basil

Mix together and store in a covered container.

Use in tuna salads, with seafood, chicken or turkey or any of these easy appetizers:

Red Pepper Hummus:  Combine 1-15oz can drained chickpeas, 1c roasted red peppers, 2Tbs fresh lemon juice, 3 cloves garlic and 1tsp Lemon Pepper Gourmet Blend in a food processor and process until smooth.  Salt to taste. 

Shrimp Butter Canapés: Cut out 2” bread circles, brush with melted butter & bake at 400 degrees for 10 mins.  Combine 1/2c butter, 4oz cream cheese, 1Tbs chopped onion, 1/2tsp salt and 1tsp Lemon Pepper Gourmet Blend in food processor until well mixed. Add 1/2lb cooked chopped shrimp.  Spread on toasted circles and sprinkle with paprika.

Citrus Sizzlers:  Cream together 3Tbs butter, 1c sugar, orange rind and juice & 1Tbs Lemon Pepper Gourmet Blend.  Add 2 eggs and 2Tbs lemon juice and mix well.  Add 2 1/2c flour, 4tsp baking powder & 1tsp salt and blend well.  Drop onto greased cookie sheet and bake at 350 degrees for 10 mins.

Lemon-Peppered Crisps: Stack 12 won ton wrappers and cut in half diagonally in both directions.  Separate into large bowl and drizzle with the 1Tbs melted butter and toss to coat.  Separate and scatter on baking sheet then sprinkle generously with Lemon Pepper Gourmet Blend and sesame seeds.  Bake at 350 degrees until golden, 5-8 mins.

Herbed Tuna Spread: Combine 1(8oz) pkg cream cheese, 1 can water packed tuna, drained and 1Tbs Lemon Pepper Gourmet Blend.  Chill at least 3 hours.  Serve on crackers or bread rounds.

 

 

“Whatever you do, work at it with all your heart,

as working for the Lord, not for men.”

Colossians 3:23

CROCKPOT SEASONING MIXES

Bless someone this June with some new seasoning mixes for using their crockpot this summer instead of heating up the kitchen!  Package, label including instructions then combine in a cute little basket with some measuring spoons.

 

 

ALL PURPOSE SLOWCOOK
SEASONING MIX

Add 2-3Tbs mix to crockpot with soups and stews

4Tbs marjoram
2Tbs parsley flakes
2Tbs rosemary
1Tbs sage
1Tbs thyme

  

ETHNIC CROCKPOT BLENDS

Add 2-3Tbs mix to crockpot

ITALIAN BEEF MIX

3Tbs rosemary

3Tbs basil

3Tbs thyme

1tsp garlic

1tsp salt

1/2tsp pepper

MEXICAN CHICKEN MIX

3Tbs ground coffee beans

3Tbs cocoa powder

1Tbs cumin seeds

1Tbs chili powder

2tsp cinnamon

1tsp salt

ASIAN PORK MIX

1/3c toasted sesame seeds

2Tbs spearmint

1Tbs ginger

1tsp garlic

1tsp salt

1/2tsp crushed red pepper

 

 

“Each one should use whatever gift he has received to serve others,

faithfully administering God’s grace in its various forms.”

I Peter 4:10

GARDEN HERB BLEND

 

 

The 1^st week of May is National Herb Week and a perfect time to try this Garden Herb Blend and recipes.  Of course you can use the fresh herbs from your garden to make this blend, just remember that 1tsp dried herbs is equal to 1Tbs fresh!

GARDEN HERB BLEND

3Tbs parsley

3Tbs onion flakes

2tsp oregano

1tsp marjoram, garlic & chives

 

Here are some recipes using this blend plus 1Tbs GARDEN HERB BLEND can also be added to sour cream & mayonnaise for a dressing or dip and to vegetable soup as a seasoning:

Garden Herb Spinach Dip:  Cream together 8 ounces softened cream cheese, ½c melted butter, ½c sour cream and 1Tbs GARDEN HERB BLEND.  Add 8 ounces frozen chopped spinach, thawed and drained.  Refrigerate 2 hours. 

Garden Herb Potted Cheese:  Beat 8 ounces grated cheddar cheese and ¼c butter until fluffy.  Add 1Tbs GARDEN HERB BLEND.  Press into a small pot and refrigerate covered overnight.  Serve at room temperature.

Garden Herb Biscuits:  Combine 1 1/2c flour, 1Tbs GARDEN HERB BLEND, 2tsp baking powder and ½tsp salt.  Cut in ¼c shortening until crumbly.  Combine 1 egg with 1/3c milk and stir into dry ingredients until moistened.  On floured surface knead 10-15 times then pat to ¾” thickness and cut into biscuits, place on greased baking sheet, brush with melted butter and sprinkle with grated Parmesan cheese.  Bake at 400 degrees for 10 mins.

Garden Herb Cheese Pinwheels:   Combine 8 ounces softened cream cheese, 3Tbs roasted garlic and 1Tbs GARDEN HERB BLEND.    Spread onto 4 tortillas then top with fresh spinach leaves, roll up, wrap in plastic and refrigerate at least 30 mins.  Cut into 1 inch slices.

Garden Herb Mini Cheese Balls: Combine 4oz cream cheese, 1c shredded cheddar cheese, 3/4c shredded carrot, 1tsp honey and 1Tbs GARDEN HERB BLEND, then cover and chill 1 hour.  Shape mixture into 1 inch balls; roll in 1/2c chopped pecans. Cover and chill up to 24 hours.  Just before serving insert a pretzel stick into each cheese ball.

 

 

"So whether you eat or drink, or whatever you do,
do it all for the glory of God"

I Corinthians 10:31

ITALIAN PESTO

Pesto is a favorite, but fresh basil is not always available from my garden, so this blend of dried herbs is a great way to have the same ethnic flavor all the time!  You can even make an acceptable substitute for pesto to use in recipes: combine 3Tbs ITALIAN PESTO GOURMET BLEND with 1/4c extra virgin olive oil, 1/4c chopped pine nuts, and 1/4c grated parmesan cheese and refrigerate 1 hour before use.

 

ITALIAN PESTO GOURMET BLEND

3Tbs basil
2Tbs oregano

1Tbs rosemary

1Tbs garlic granules

Italian Pesto Biscuit Cups:  Cook, cool and crumble 8 bacon slices, then mix with 1 chopped tomato, ½ chopped onion, 3oz shredded swiss cheese, 1/2c mayonnaise and 1tsp ITALIAN PESTO GOURMET BLEND.  Separate 1-16oz can biscuit dough, cut into quarters and place in greased mini-muffin pans.  Fill with bacon mixture and bake at 350 degrees for 10-12 mins or until golden

Italian Pesto Pinwheels: Combine 8oz cream cheese and 1Tbs ITALIAN PESTO GOURMET BLEND.  Spread on tortillas, add thin slice of provolone and thin sliced salami, roll up, wrap in plastic wrap and refrigerate overnight.  To serve: slice into 6-1” pieces from center of roll up and discard ends.  Garnish if desired.

Italian Pesto Snack Mix: Combine 3Tbs olive oil, 1/4c grated Parmsean cheese and 1Tbs ITALIAN PESTO GOURMET BLEND.  Mix 1-7oz box baked snack crackers, 4c small pretzels and 4c dry roasted peanuts in a large bowl then pour seasoned oil over to coat well.  Store in airtight container up to 5 days.

 

 

 

 

Italian Pesto Bread:  Dissolve 1 Tbs yeast in 1 cup warm water and 1 tsp sugar.  Add 1 Tbs oil, ½ cup prepared Pesto Sauce, and  1 tsp salt, then blend in 2 cup white flour and 1 ½ cups whole wheat flour.  Knead 10 minutes, place in oiled bowl and allow to double.  Form a French-style loaf and allow to rise again in a warm place.  Bake at 400 degrees for 30 minutes.  Great for bruschetta.

 

Italian Pesto Pepperoni Biscotti: Combine 1/3c butter, 1/4c Parmesan cheese, 4 minced garlic cloves, 1Tbs sugar, 1tsp baking powder, and 1tsp ITALIAN PESTO GOURMET BLEND, beat and then add an egg and 1Tbs milk. Add 1 1/2c flour gradually, then knead in 1/2c chopped pepperoni and 2Tbs chopped onion.  Knead dough.  Shape into two 9x1 ½ inch rolls and coat with Parmesan cheese.  Place on greased cookie sheet and flatten slightly.  Bake at 350 degrees for 20-25 mins.  Cool 1 hour.  Cut crosswise into ¼” slices.  Place slices on ungreased cookie sheet and bake at 325 degrees for 10 mins, turn and bake for 10-12 mins. more until dry and crisp.  Cool.

 

"So whether you eat or drink, or whatever you do,

do it all for the glory of God"
I Corinthians 10:31

GARLIC PEPPER

 

GARLIC PEPPER GOURMET BLEND
4Tbs garlic granules
1Tbs black pepper
1Tbs thyme
1Tbs parsley
1 tsp red pepper flakes
            Combine all ingredients and store in an airtight container

This blend add zip to the following recipes:

Nutty Nibbles:  Combine 6c popcorn, 1c mixed nuts and 1c broken pretzel sticks in a bowl and mix well.  Melt 1/4c butter with 2Tbs Worcestershire sauce and 1 1/2tsp GARLIC PEPPER GOURMET BLEND.  Pour mixture over popcorn mix and stir until well coated.  Store in airtight container.

Gourmet Herb Log: Blend 8oz softened cream cheese, 2Tbs butter, 1 minced garlic clove, 1Tbs fresh parsley, 1Tbs fresh basil, 1Tbs fresh thyme and 1tsp fresh dill until well combined.  Refrigerate for 1 hour then form into a log and sprinkle with GARLIC PEPPER GOURMET BLEND.  Serve with crackers.

Mini Florentine Cups: Combine 8oz cream cheese, 1Tbs Parmesan cheese, 1 ½ tsp GARLIC PEPPER GOURMET BLEND and 1-10oz pkg of well-drained frozen spinach.  Line greased mini-muffins pans with slices of turkey breast lunch meat, fill with spinach mixture and bake at 350 degrees for 15 mins.

Cucumber-Radish Tea Sandwiches: Combine 1/3 c snipped chives, 2oz softened cream cheese, 1/2 c mayonnaise and 1 tsp GARLIC PEPPER GOURMET BLEND in a bowl. Spread the cream cheese mixture on 6 slices of bread, crust removed, then arrange thinly sliced cucumber and radishes evenly on three slices. Top with remaining bread. Press down lightly and cut into triangles with a serrated knife

Caramelized Onion Dip: Sauté 2 diced sweet onions in 1 tsp olive oil then add 1/3c herb vinegar and 3Tbs honey and bring to a boil and cook 10 minutes until caramelized and golden brown.  Combine with 1 tsp GARLIC PEPPER GOURMET BLEND, 1/4c plain yogurt, 1/3c mayonnaise and 1/3c sour cream then cover and chill.

 

 

"So whether you eat or drink, or whatever you do,
 do it all for the glory of God"

I Corinthians 10:31

SWEET SPICE BLEND

 

 

 

 

 

 

 

September is National Apple Month!   Why not make this spice blend to keep on hand for all your apple treats.

SWEET SPICE BLEND
2Tbs cinnamon
1Tbs nutmeg
1Tbs ginger
2tsp cloves
1tsp each allspice, cardamom, mace

Then try it out in my Mother’s favorite apple dumpling recipe!

APPLE DUMPLINGS
6 large cooking apples          
2 cups flour
1tsp salt                             
3tsp baking powder
6Tbs butter                          
3/4 cup milk
1 cup sugar                         
2Tbs lemon juice
2Tbs butter                          
1tsp SWEET SPICE

Pastry: Combine flour, baking powder and salt then cut in 6Tbs butter (do not substitute) until pretty fine. Moisten with milk, roll out and cut into squares. Peel and core apples, place one on each square of dough. Mix 1/4 cup sugar with 1 teaspoon spice blend and fill centers of apples with this mixture. Roll dough around apple and fasten and pinch together. Place in shallow pan.

Syrup: Bring to a boil: 3/4 cup water, 2 tablespoons lemon juice, 3/4 cup sugar, 2 tablespoons butter. Pour syrup over dumplings. Bake in hot oven at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake for another 30 minutes. Serve with syrup from pan. These will never get soggy no matter how long they set in syrup.

 

"So whether you eat or drink, or whatever you do,
do it all for the glory of God"
I Corinthians 10:31

CHILI COMBO

 

 

 

 

 

 

October is National Chili Month and this is National Chili Week, so here is a gourmet herb blend for your special chili recipe!

 

CHILI COMBO

4Tbs ground Chili powder
1Tbs ground cumin
1Tbs ground oregano
1Tbs garlic powder
1/4 tsp paprika
pinch of ground cinnamon

 

Plus it’s also great in other recipes!

Chili Combo Scallion Dip:  Combine 4c sour cream with the juice of a lime, 1Tbs CHILI COMBO gourmet blend, 1c shredded Monterey Jack cheese and 6 chopped green onions.  Serve with tortilla chips.

Chili Combo Sweet & Spicy Chicken Wraps:  Cut 4 chicken breasts into 1” cubes and wrap each with a slice of bacon securing with a toothpick.  Combine 2/3c brown sugar and 2Tbs CHILI COMBO gourmet blend then dredge the chicken wraps in the mixture.  Place on greased broiler pan and bake at 350 degrees for 30-35 mins or until bacon is crisp.

Chili Combo Hot Cheese Appetizer: In a food processor, combine 8oz Velvetta cheese, 1 egg, 1 1/2c flour, 2tsp baking powder, 1Tbs CHILI COMBO gourmet blend and 1/2 c melted butter.  Blend together until mixture has an almost dough-like texture. Form into 1 inch round balls and place on greased cookie sheet. Bake at 350 degrees for 5 to 10 minutes until light browned.

 

"So whether you eat or drink, or whatever you do,
do it all for the glory of God"
I Corinthians 10:31

GOURMET HERB SALT

 

 

 

 

 

Gourmet Herb Salt adds something special to grilled meats, but can also enhance any recipe that uses regular salt.  Combine the following ingredients and store in a covered container:

1c salt
2tsp dry mustard
1 1/2tsp oregano
1tsp marjoram
1tsp thyme
1tsp garlic powder
1tsp curry powder
1/2tsp onion powder
1/2tsp celery seed
1/4tsp dill weed
1/4tsp paprika

 

Here are a few recipes which are enhanced by this blend:

HERBED EGG SALAD: Hard boil 6 eggs, shell and cool.  Finely chop eggs and combine with 1/4c mayonnaise, 1tsp Dijon mustard, 1tsp Gourmet Herb Salt.

BLT DIP: Combine 1lb cooked and crumbled bacon with 1c mayonnaise, 1c sour cream and 1tsp Gourmet Herb Salt.  Add 2 chopped tomatoes and mix well.  Refrigerate to blend flavors before serving.

PHILLY CHEESE STEAK QUESADILLA: Brown 1lb thin sirloin steak strips in 2Tbs oil in large skillet.  Drain, add 1 thin sliced onion and 1Tbs Gourmet Herb Salt and cook 5 mins.  Add 8oz cubed Velvetta cheese until melted.  Place 3 tortillas on ungreased baking sheet, add 1/3 meat mixture on each and top with tortillas.  Brush with oil, bake at 350 degrees 5 mins.  Cut into wedges.

GOURMET POPCORN: Prepare popcorn, top with 1/2c melted butter and sprinkle on Gourmet Herb Salt.

 

 

”Let your conversation be always full of grace,
seasoned with salt, so that you may know how to answer everyone.”
Colossians 4:6

CURRY COMBO

 

Curry Combo Gourmet Blend is a great choice to use today on More Herbs, Less Salt Day! 

CURRY COMBO GOURMET BLEND
1Tbs curry powder
1Tbs parsley
1Tbs onion flakes
1Tbs chives
1tsp garlic granules

 It will punch up a variety of dishes including the following:

 

Add flavor and color to steamed rice or couscous with a sprinkle of CURRY COMBO. For extra flavor and texture, try adding toasted sliced almonds, shredded carrots, peas and/or raisins.

Mix 1/2 teaspoon CURRY COMBO into 8 ounces plain yogurt to use as great spread in a turkey and vegetable pita sandwich.

Turn tomato soup from dull to delicious. Add 1/2 teaspoon CURRY COMBO to 2 cups tomato soup. Sprinkle with chopped cashews.

Lightly dust hot popcorn or snack mixes with CURRY COMBO for a new taste sensation.

Macaroni and cheese is humdrum no more. Stir 1/2 teaspoon CURRY COMBO into 2 cups prepared macaroni and cheese.

 It’s great in these recipes for entertaining too:

CURRIED CASHEWS:  Melt 2Tbs butter then add 1Tbs CURRY COMBO and cook, stirring constantly for about 30 seconds then toss with 2c salted cashews  Spread on a baking sheet and bake at 350 degrees for 10 mins.
Curried Cashew Spread: Combine 1c curried cashews with 2-8oz softened cream cheese and 1/2c peanut butter.

 

 

 

 

CURRIED VEGGIE DIP: Whisk together 2tsp CURRY COMBO and 1c good mayonnaise.  It will turn a nice golden color, then refrigerate for at least an hour to blend the flavors.  Serve with a variety of fresh vegetables.

 

CURRIED BEAN DIP: Cook 2tsp CURRY COMBO in 1Tbs olive oil until fragrant the combine with 1-16oz can butter beans, 1/2c walnuts or pecans, 1/2c olive oil, 3Tbs lemon juice and 3 minced garlic cloves and process until smooth.  Serve with pita chips.

CURRIED CHICKEN WINGS: Combine 1/2c peanut butter, 1/3c honey, 1/4c soy sauce, 3Tbs vegetable oil, 1 minced garlic clove and 1tsp CURRY COMBO until blended.  Cut 2 1/2lb chicken wings into three sections and discard wing tips.  Add wings to mixture, stir to coat and cover and refrigerate for 2 hours.  Place wings in an ungreased baking dish and bake uncovered at 375 degrees for 35-45 mins or until chicken juices run clear.

 

 

"So whether you eat or drink, or whatever you do,
do it all for the glory of God"
 I Corinthians 10:31

TEX-MEX GOURMET BLEND

 

Among other uses, this gourmet herb blend can be added to enhance the flavor of your favorite Mexican dishes such as chili, tacos or guacamole plus it is my favorite blend to add to my homemade hummus!

               TEX-MEX GOURMET BLEND
2Tbs chili powder
2Tbs cumin
1Tbs onion granules
1Tbs garlic granules
1Tbs parsley
1Tbs paprika
1tsp oregano
1tsp cayenne

Here are some additional recipes for this spicy blend:

 

 

 

 

 

TEX-MEX SPICY CHEESE ROUNDS: Combine 1/2lb grated cheddar cheese, 1c butter, 2c flour, 2c Rice Crispies and 1Tbs Tex-Mex Gourmet Blend and then roll into 1” balls.  Place on greased cookie sheet & flatten.  Bake at 350 degrees for 15 mins.

TEX-MEX SNACK CRACKERS: Combine 1/4c olive oil and 1Tbs Tex-Mex Gourmet Blend in skillet and heat 1 minute then stir in 4 cloves pressed garlic.  Pour the mixture over 3 cups of cheddar snack crackers.  Spread evenly on greased baking pan and bake at 350 degrees for 15 mins. 

 

 

TEX-MEX SPICY CORN DIP:   Combine 3Tbs Tex-Mex Gourmet Blend with 1 cup sour cream and 1 cup mayonnaise and stir until smooth.  Refrigerate at least 2 hours to blend flavors.  Before serving add 1 can shoe peg corn and 1 cup grated Colby Jack cheese.  Serve with tortilla chips.

TEX-MEX BITES: Combine 2c crumbled corn bread, 1/2c enchilada sauce, 1Tbs Tex-Mex Gourmet Blend and 1/2tsp salt, then add 1 1/2lbs ground beef.  Mix well and shape into balls.  Bake at 350 on cookie sheet for 20 mins.  Heat the remaining enchilada sauce from a 10oz can with 8oz of tomato sauce.  To serve place meatballs in dish, pour sauce over them and sprinkle with 1c Monterey Jack cheese.
*Cooked meatballs may be frozen, then heated in sauces at serving time.

TEX-MEX CHICKEN SOUP: Combine 1-32oz chicken broth, 1-15oz can black beans, 1-15oz can hominy, 1c salsa, 1 sliced green pepper and 1Tbs Tex-Mex Gourmet Blend and bring to a boil then simmer 20 minutes.  Add 2 1/2c cooked chicken and heat through.

 

 

"So whether you eat or drink, or whatever you do,

do it all for the glory of God"

I Corinthians 10:31